Prakas’ Rib Eye

beef dish with cherry tomatoes

More than just a steak, Prakas’ Rib Eye is a precisely and passionately prepared experience. Because Prakas’ Rib Eye offers a delicate, luscious cut of beef that has been skillfully seasoned and grilled to perfection, it represents the height of culinary excellence. From the rich, buttery texture to the succulent juiciness that characterizes a premium ribeye, every bite offers a symphony of flavors. For sophisticated palates worldwide, Prakas’ Rib Eye is the height of enjoyment, whether it’s served for a special occasion or as a casual treat.


  • ¼ cup Thai seasoning sauce (such as Golden Mountain)
  • ¼ teaspoon ground white pepper
  • 7 ½ tablespoons black soy sauce, divided
  • 2 (1-pound) boneless rib eye steaks (about 1 1/2 inches thick)
  • 1 tablespoon oyster sauce
  • 1 ¼ teaspoons granulated sugar
  • 3 tablespoons olive oil, divided
  • 1 ½ cup cherry tomatoes (about 8 ounces), halved
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon finely chopped fresh green or red Thai chiles, or more to taste
  • 1 ½ cups loosely packed fresh Thai basil leaves (about 1 ounce)
  • Kosher salt, to taste
  • 1 ounce Parmigiano-Reggiano cheese, finely grated with a Microplane (about 2/3 cup)


  1. Whisk together seasoning sauce, white pepper, and 6 tablespoons black soy sauce in an 8-inch square baking dish. Add steaks; turn a few times to coat steaks in marinade. Let stand at room temperature 20 minutes, flipping steaks after 10 minutes.
  2. Whisk together oyster sauce, sugar, and remaining 1 1/2 tablespoons black soy sauce in a small bowl; set aside.
  3. Heat a large cast-iron skillet over medium-high. Add 1 tablespoon oil, and heat until shimmering, about 1 minute. Remove steaks from marinade, allowing excess to drip off. Discard marinade. Add steaks to hot skillet, and cook until a dark crust forms on all sides, using tongs to tilt steaks to sear around all edges, 2 to 3 minutes per side. (Steaks will still be raw.) Transfer steaks to a cutting board, and let rest 10 minutes. Cut against the grain into 1/2-inch-thick slices; set aside.
  4. Heat a wok over high until it begins to smoke, 2 to 4 minutes. Drizzle in remaining 2 tablespoons oil. Add tomatoes, garlic, Thai chiles, steak slices, and oyster sauce mixture. Cook, stirring constantly, until steak is cooked to medium-rare doneness and tomatoes are softened, 2 to 4 minutes. Remove from heat; stir in basil. Season with salt to taste.
  5. Transfer mixture to a large platter or bowl. Sprinkle with cheese, and serve immediately.

Essential Tools and Equipment

In a commercial kitchen, the following are essential for preparing Prakas’ Rib Eye: a good grill or griddle for searing, a sharp chef’s knife for trimming, tongs for handling, a meat thermometer for monitoring temperature, a basting brush for seasoning, and a skillet for sauces. Storage and marinating of ingredients also require a large amount of refrigerated space. A commercial kitchen can successfully prepare the Prakas’ Rib Eye recipe to perfection using these basic tools and equipment.

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